Fresh raspberries, elderflower liqueur, and creamy custard combine in this traditional English dessert, Raspberry-Elderflower Fool.
Raspberry-Elderflower Fool
Serves: 6 (2-ounce)
Ingredients
- 6 ounces fresh raspberries
- 3 tablespoons castor sugar*
- 3 tablespoons elderflower liqueur**
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- Garnish: fresh raspberries and fresh mint
Instructions
- In a medium bowl, using a fork, lightly crush raspberries. Add castor sugar and liqueur, stirring until combined. Let macerate for 30 minutes.
- In a large bowl, beat together cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Add raspberry mixture to cream mixture, stirring to swirl together. Divide among 6 (2-ounce) serving glasses.
- Garnish with a fresh raspberry and sprig of mint, if desired. Serve immediately, or place serving glasses on a rimmed baking sheet and refrigerate up to 2 hours before serving.
Notes
*If castor sugar is not available, extra-fine granulated sugar may be used instead.
**We used St. Germain.
**We used St. Germain.
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